百香果酒发酵动力学及抗氧化活性研究  

Fermentation kinetics and antioxidant activity of passion fruit wine

作　　者：郝丽粉 叶晓芳 张静进 林奇[1] 包媛媛[1] HAO Lifen;YE Xiaofang;ZHANG Jingjin;LIN Qi;BAO Yuanyuan(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《中国酿造》2023年第12期219-225,共7页China Brewing

基　　金：云南省重点研发项目(2019ZG00907)。

摘　　要：以紫皮百香果为原料,在去皮百香果果汁和百香果全果汁中分别添加RW型安琪酵母进行恒温发酵制备百香果果汁酒和百香果全果酒,每隔12 h测定2种百香果酒的总糖含量、酒精度、酵母菌数,应用Logistic模型、Boltzmann模型、SGompertz模型和DoseResp模型对其进行非线性拟合建立发酵动力学模型,并测定其发酵过程中总酚和总黄酮含量及抗氧化活性的变化。结果表明,所选模型对试验数据的拟合相关系数R~2均>0.99,能较好地描述百香果果汁酒和全果酒发酵过程;百香果果汁酒和全果酒发酵过程中总酚和总黄酮含量、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率和Fe^(3+)还原能力均呈现先上升后下降的趋势,主发酵结束后得到的百香果果汁酒和全果酒总酚和总黄酮含量、DPPH自由基清除率和Fe^(3+)还原能力差异显著(P<0.05),且百香果全果酒抗氧化性优于果汁酒。Using passion fruit(Passiflora edulis) as raw material,passion fruit juice wine and passion fruit whole fruit wine were prepared by constant temperature fermentation with RW type angel yeast addition to passion fruit juice without peel and whole fruit juice.The total sugar content,alcohol content and yeast number of the two passion fruit wine were determined every 12 h.Fermentation kinetics model was established by nonlinear fitting of Logistic model,Boltzmann model,SGompertz model and DoseResp model,and the changes of total phenols and flavonoids contents,and antioxidant activity during fermentation process were determined.The results showed that the fitting coefficients(R2) of the selected models to tests data were all greater than 0.99,which could describe the fermentation process of passion fruit juice wine and whole fruit wine well.The contents of total phenols and total flavonoids,1,1-diphenyl-2-picryl-hydrazyl radical(DPPH) radical scavenging rate and Fe3+reducing ability of passion fruit juice wine and whole fruit wine during the fermentation increased first and then decreased.The contents of total phenols and total flavonoids,DPPH radical scavenging rate and Fe3+reducing ability of passion fruit juice wine and whole fruit wine obtained after main fermentation were significantly different(P<0.05),and the antioxidant ability of whole fruit wine was better than that of fruit juice wine.

关 键 词：百香果 果汁酒 全果酒 发酵动力学 抗氧化活性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]